Spanish Style Garlic Shrimp

We are having a springtime nosh today including Prosecco (two kinds for tasting!) the Caramelized Tomato Tarte Tatin and this great garlic shrimp tapas dish from Cook's (Jan 2008).  I was looking for this recipe here and realized I hadn't posted it.  So...enjoy!


Garlic Shrimp:
Serves 6 as an appetizer

Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast-iron skillet that's been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but 1/4 teaspoon sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 teaspoons dry sherry and 1 teaspoon white vinegar.



Ingredients
14 medium garlic cloves , peeled
1 pound large shrimp , peeled, deveined, and tails removed
8 tablespoons olive oil
1/2 teaspoon table salt
1 bay leaf
1 (2-inch) piece mild dried chile , such as New Mexico, roughly broken, seeds included (see notes and step by step)
1 1/2 teaspoons sherry vinegar (see note)
1 tablespoon chopped fresh parsley leaves

Instructions

1. Mince 2 garlic cloves with chef's knife or garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes

2. Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tablespoons olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.

3. Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

Jenny's Take on BPG's Chipotle Lime Shrimp

Hot, garlicky, spicy, delicious! This reminds me of my favorite appetizer at the Blue Point Grill. It is delicious serves with Judy and Mark's rice dish (on my blog) and a green salad with mangoes and cukes. (Inspired by a recipe from The Best Recipes in the World by Mark Bittman.

To serve 4:

7 large garlic cloves, peeled
3 T. olive oil
1-2 chipotle peppers (canned, but use as little adobe as possible)
a couple of pinches of dried chipoltle pepper flakes
6 scallions, trimmed and roughly chopped
1 c. cilantro without any thick stems
2 lb. peeled shrimp
s&p
1/3-1/2 cup lime juice
1/4 c. white wine

With blade running, drop garlic cloves into food processor. When finely minced, stop f.p. and add oil, peppers, S & P, scallions, and cilantro and process until mixture is minced. Add some of the lime juice if mixture seems too dry.

Add green mixture to saute pan and add juice. Heat, stirring for a couple of minutes, and add shrimp. Cook until shrimp is pink, turning 2/3 of the way through. Add wine and more lime juice if you want it more juicy. Also could add orange juice if you want it juicier!

Garlic herb marinade

OK, while this recipe is a bit summery, it was 86 degrees here today. And I was making split pea soup. Long, slow simmered split pea soup. Blech.

We're having grilled shrimp marinated with this recipe for dinner, accompanied by rosemary polenta.

This is a Barefoot Contessa recipe (I LOVE Ina!!!!!) that I've been using for about 6 months now. It's great on shrimp and yummy on chicken too. The recipe makes enough for 2 pounds of protein. It's easy to divide or multiply.

3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.